[PHNUTR-L] Mineral deficiency in food must be tackled, says expert
Kathrynne Holden, MS, RD
fivestar at nutritionucanlivewith.com
Thu Feb 9 06:47:57 PST 2006
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic. If you do not wish to
receive these posts, set your email filter to filter out any messages
coming from @nutritionucanlivewith.com and the program will remove
anything coming from me.
Mineral deficiency in food must be tackled, says expert
09/02/2006- An innovative mineral supplement could help food makers
overcome the poor nutritional value of food that is currently
undermining consumer health, claims a nutrition expert.
Dr David Thomas, a primary healthcare practitioner and independent
researcher who recently made a comparison of government nutritional
tables published in 1940, and again in 2002, argues that the gradual
degradation of the micronutrient value of food must be tackled by
industry, consumers and regulators.
"We seem to be responding in a symptomatic matter without understanding
the problem in the first place," Dr David Thomas, a primary healthcare
practitioner and independent researcher told FoodNavigator.
"It seems to me we dont need to be so sophisticated we just need to step
back and look at the reasons why we are unhealthy. Usually it's the
bodys response to environmental stresses. We need a common sense approach."
He believes that the food industry has a vital role in reversing this trend.
"I work with supplements. But a while ago, it occurred to me that
functional food ingredients would be a much better way of bridging this
gap between a recognition of the need to consume micronutrients and the
lack of these in everyday food."
Thomas argues that food manufacturers need to promote not just good
looking, wonderful tasting and great smelling food, but also
"This is the way forward," he said. "From an economic point view, food
makers are selling added value products, and ultimately improving the
health of consumers."
Thomas has a commercial interest in this. He is the European distributor
for ConcenTrace, a mineral supplement developed from the Great Salt
Lakes in the US. The company behind the product, Trace Minerals
Research, says that it uses a natural process to remove the sodium to
leave a formula about 26 times more concentrated than other liquid trace
minerals on the market.
"When I was working in Africa, I was surprised to see evaporated
seawater being used as medicine," he said. "Later I came across a
similar product from the salt lakes that had been evaporated to remove
sodium chloride crystals, to leave a kind of soup that contained trace
elements of magnesium, selenium, boron and lithium.
"All these have roles in physiology. Magnesium is vital for example in
the Krebs Cycle.
"This is basically what ConcenTrace is. I see huge potential for this
product in the functional food sector. Were just at the beginnings of
it. But I can see possibilities for its use in smoothies, energy bars,
its an ideal product."
Minerals and trace minerals are the catalysts for all the vitamins and
other nutrients your body uses for developing and maintaining good
health. The minerals contained in ConcenTrace are ionic, which means
that they are readily assimilated into the body.
And because it is salt-based, it has a flavouring aspect.
Thomas says that the poor nutritional value of food is an issue that
must be tackled. His recent conclusions on the micronutrient value of
food, which were published by the Food Commission this month, certainly
make for alarming reading.
For example, the iron content in 15 different varieties of meat had
decreased on average by 47 per cent, with some products showing a fall
as high as 80 per cent, while the iron content of milk had dropped by
over 60 per cent.
Copper and magnesium, essential for enzyme functioning, also showed
losses in meat products. Magnesium levels have typically fallen by 10
per cent while copper levels have fallen by 60 per cent.
But things are slowly getting better. "There are also more and more
functional drinks," said Thomas. "Silver Spring for example has just
launched an omega 3 drink. There is quite a lot of innovation this
niche, value added market is increasingly becoming the norm."
Ultimately says Thomas, education is the key, both children and parents.
"Little by little, as they say. What my background in geology taught me
is that everything is an evolutionary process. There isn't always a way
of forcing things."
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
More information about the PHNUTR-L